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Marinate the washed and dried chicken thighs with the coconut oil, ketchup, green seasoning, green onion, white onion and tomato. Marinate for at least 30 minutes, overnight is recommended.
Heat up some vegetable oil in a pan, then add the sugar and mix until it becomes a dark brown which should take around 6-8 on a medium low heat. Now add the chicken with all the marinade and cook for 10 minutes uncovered, stirring frequently.
Add the onions, carrot and tomato, then cook for 5 minutes. Now add the pigeon peas, chopped garlic and thyme. Mix well then add the washed rice and cook for 2 minutes. Pour in the coconut milk & water, mix well. Bring to a boil, lower the heat then cover and cook for 10 minutes.
After 10 minutes, uncover and stir well. The rice should have absorbed most of the liquid by now. Cover and cook for a further 20 minutes for a dry pelau or 5-10 minutes for a more wet pelau (more sauce). Finally, add in some fresh coriander, green onions and butter. Now mix well, serve and enjoy